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Caesarstone Marbled meringues

Caesarstones recipe

Marbled meringues with lemon mascarpone filling

For the meringues

4 free range egg whites
Pinch of salt
2t vanilla paste
1t rose water
1/8 t (smallest pinch) cream of tartar
2/3 cup sugar
2/3 icing sugar
1T cornstarch
Black and purple food gel
For the mascarpone filling: combine
1 cup mascarpone cream cheese
4T icing sugar
1 lemon zested and juiced
1t vanilla paste

Beat the egg whites together with the salt until soft peaks form. Add the vanilla and continue beating, combine the cream of tartar. Begin adding the sugar mixture to the whites 1 tablespoon at a time beating the whole time until stiff peaks form.

Combine the icing sugar and cornflour together before sieving into the meringue mixture and beating into the mixture. Add some of the food coloring gel and streak through.Preheat oven to 115C. Add baking paper to a baking tray before adding spoonfuls of the meringue to the baking paper. Place the meringues in the oven to slowly cook for between 1 hour to 1 1/2 hours or until the outside is firm to the touch.
Remove from the oven and allow to cool completely before serving with the mascarpone cream.

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